Silly question, is a vinegar forced patina food safe?

Don't listen to him. He assumes that just because New Zealand wool has magical healing properties shirts everywhere else will too.
 
Oil Stone Guru. I'm Not. said:
I am the Burr guy. Do you have a problem with people asking questions and trying to learn from other more experienced knife users and members?
If so. Hit that block big shot.
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Lighten up francis, at least you aren't the guy who stole a cheap knife.

(Here comes dude who stole the cheap knife 🤣)
 
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luethge said:
I’m more worried about the crap we breathe than I am patina contamination.

I apologize for slightly derailing your thread D DangerZone98

How about cold bluing though ? I’ve always avoided using blued knives on food after reading it was toxic.. can’t remember where I read that. Anyone have any feedback on that matter ?
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Cold bluing uses selenium, which can be toxic. In addition, it has a bad smell and I imagine it tastes awful. (Ever been around a selenium rectifier that blew up? Whew!)
 
Sometimes, the oxidation that happens between the iron in the blade and food acids will make the food smell and/or taste funky, giving it a very metallic character. Nothing dangerous about that. But it might be off-putting for food prep.
 
Obsessed with Edges said:
Sometimes, the oxidation that happens between the iron in the blade and food acids will make the food smell and/or taste funky, giving it a very metallic character. Nothing dangerous about that. But it might be off-putting for food prep.
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The carbon steel Opinel uses is very prone to that reaction. I remember that the blade turned black just by some apples juice and the apple tasted a little bit metallic.
I soaked a kitchen paper towel with apple cider vinegar and wrapped it arround the blade. Now I can use the blade for food prep, too.
Oxidation due to acid is a normal reaction for carbon steel. Getting some extra iron might even have health benefits (just kidding).
 
Papilio said:
The carbon steel Opinel uses is very prone to that reaction. I remember that the blade turned black just by some apples juice and the apple tasted a little bit metallic.
I soaked a kitchen paper towel with apple cider vinegar and wrapped it arround the blade. Now I can use the blade for food prep, too.
Oxidation due to acid is a normal reaction for carbon steel. Getting some extra iron might even have health benefits (just kidding).
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About Opinel's carbon steel, I also noticed that. I'd thinned the grind on mine, taking the edge to a narrower angle. Then tested sharpness by slicing some grapes. Both the blade and the grapes REALLY stunk after doing that, and the grapes' flesh turned nearly black as well. Very strong reaction.
 
I guess that has to be similar to cooking on cast iron before it has a good seasoning. Maybe until you get a decent patina on fresh carbon it shouldn't be used on anything too acidic?
 
I notice a strong smell when using 01 steel on food - from Beck knives in particular

Does caswell or parkerized finish leave toxins ?
 
Maximumbob54 said:
I guess that has to be similar to cooking on cast iron before it has a good seasoning. Maybe until you get a decent patina on fresh carbon it shouldn't be used on anything too acidic?
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That's my assumption. I haven't retested my Opinel with food or fruit since patinating it with the grapes. So I don't know if the patina will help it much with smell or taste.

I did recently buy a cast iron skillet and have used it a handful of times. I can definitely smell the iron oxidizing when I wash it in the sink afterward. Haven't noticed much of an issue with food yet, when cooking in that skillet, but that's mostly been meats and vegetables without anything too acidic like tomatoes. It's supposed to be pre-seasoned from the factory (Lodge brand), so it may not be as prone to this issue as others might be.
 
When I first got started using old sawmill blades, which were some kind of 1080/L6/15N20 analog, cutting apples made a really distinct smell. It never stopped me. I actually kinda got away from apples for a while, so I should get some and use my 15N20 knives on them and see how that works out for smell. Wouldn't hurt to get a few more shades into the patina either.
 
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